Mitch Tonks’ smoked salmon and spinach gratin recipe

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Mitch Tonks' fishy alternative to a classic potato dish makes the perfect side dish or starter for a dinner party.


  • 200g roughly chopped smoked salmon
  • 1pint milk
  • 1 onion
  • 3 cloves
  • Good pinch of nutmeg
  • 1 lemon
  • A handful of spinach cooked, removing all moisture
  • 4tbsp flour
  • 50g butter
  • Small handful of finely chopped dill
  • Small handful of fine breadcrumbs


  • Place the milk, onion, bay leaf and cloves into a saucepan, bring to the boil and simmer for 4-5 mins then remove from the heat. In another saucepan, melt the butter then stir in the flour until you have a creamy paste. Gradually pour on the milk whilst whisking until you have a sauce of double cream consistency.

  • Add the smoked salmon, spinach and dill and nutmeg to the sauce. Pour into a shallow dish, sprinkle with breadcrumbs, dot with butter and grill for 3-4 mins until crisp. Finish with a squeeze of lemon. Serve with thick cut crusty or wholemeal bread.

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